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Still Going Strong !
Open Through December 19th
The Market still has seven weeks left to delight you!
* Shop for seasonal veggies and ingredients to make your holiday menus special!
* We have lots of great crafters offering unique, hand-crafted items, perfect for gift giving!
* Find beautiful, natural decorations for your home. Many of our vendors offer wreaths, garlands, plants and dried flowers.
* When you're done shopping, grab a bite to eat with one of our fabulous food vendors. We will have soup, sandwiches, BBQ, Indian, Thai and much, much more. Rest from your shopping excursion in our covered seating area.
Make the Market part of your holiday tradition!
Saturdays
10am-3pm
Depot Market Square |
 Thanksgiving Is Coming!
Keeping Your Celebration Local
Take the pledge to "Eat Local for Thanksgiving!"
Go to www.pugetsoundfresh.org/eatlocal/ and join many other folks in the Puget Sound region who will have at least one locally grown food item on their Thanksgiving table this year. Take a look at the great recipes, think about entering the video contest, and don't miss the discussion topics - sure to make your Thanksgiving dinner conversations lively!
Bellingham Farmers Market makes it easy for you to follow through on your pledge -- in fact, we bet that you'll find it impossible to have just one locally grown food item on your table! Look at all the locally grown food available at the market in November:
Apples, cider: Bellewood Acres
Beef and pork: Samish Bay Cheese, Skagit Angus Beef
Cheese: Samish Bay Cheese
Chicken: Osprey Hill Farm
Eggs: Farmside Fare, Osprey Hill Farm
Honey: Backyard Bees, Red Barn Lavender
Nuts: Holmquist Hazelnut Orchards, McMurray's Mountainside Hazelnut Farm
Vegetables: Alm Hill Gardens, Broad Leaf Farm, Cascadia Mushroom Works, Cedarville Farm, Dona Flora, Evergreen Station, Holistic Homestead, Hopewell Farm, K & M Red River Farm, Osprey Hill Farm, Rabbit Fields Farm, Sumas River Farm, Terra Verde | |
 Meet Our Vendors
Sarah Bolerjack of Bolerjack Intaglio Works
What makes your products unique, unusual, or special?
I think that people often overlook the ordinary. My work celebrates the everyday working women and their children. I get to make the ordinary beautiful. Learn more about Bolerjack Intaglio Works... |
 What's Fresh
Shallots
Shallots, which have a mild onion flavor, are generally available year round. Shallots should be firm and heavy for their size, not dry and light, and should have no soft spots. Sprouting shallots are an indication of age and should be avoided. The younger (smaller) the shallot, the milder the taste. Large shallots will smell and taste more like their onion and garlic cousins.
Store shallots in the same conditions in which you would store onions or garlic bulbs -- in mesh bags or shallow ventilated containers in a cool, dry, well-ventilated location. Check the shallots periodically and remove any bulbs that are sprouting or have spoiled. If they sprout, you can still use them, but be sure to remove the greet sprouts if you don't want a strong onion flavor. | |
 Market Meals for the Holidays
Keeping Your Menu Local
In the spirit of helping you take the Eat Local for Thanksgiving Pledge, the Bellingham Farmers Market has partnered with area chefs to create holiday-themed menus, recipes and shopping lists to help you plan.
Look for these downloadable resources online November 13th. There will also be recipe cards available at the Market. |
 Featured Recipe
Carmelized shallots add a lot of depth to a wide variety of dishes. Stir into soups, mashed potatoes, veggies, dips and more.
Carmelized Shallots
Ingredients
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced
Salt and freshly ground pepper
Melt the butter and sugar in a medium saucepan over medium-low heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
Note: The longer and lower you cook them, the more they'll start to crisp up and turn golden brown. Crispy shallots make excellent garnishes on soup for added texture. | |
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 Chef "Away From" the Market
Author Daniel Orr
Saturday, November 28th, 11:00am
Downtown Co-op Connection Bldg. 1200 N. Forest St.
Join renowned chef and author Daniel Orr at the Community Food Co-op's Connection Building as part of the Bellingham Farmers Market's "Chef at the Market" series. In his book FARMfood: Green Living with Chef Daniel Orr, he advocates using locally grown, wholesome ingredients and features a diverse assortment of recipes influenced by his Midwestern roots, as well as his stellar global culinary career.
Space is limited for this talk, demonstration, and sampling from FARMfood, so arrive early. (Please park on the street, not in the Co-op lot, for this event.)
Co-sponsored by Village Books, Bellingham Farmers Market, Sustainable Connections, and the Community Food Co-op |
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Suggestions and Comments Are Welcome!
Email your ideas or concerns to market@bellinghamfarmers.org. There will also be a 'Suggestion Box' available at the Information Booth each Saturday for your comments. | |
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